Vermentino is widely planted in Sardinia as the grape likes the cool Mediterranean climate. If done right, it is an excellent combination of Chardonnay and Sauvignon Blanc, with crisp minerality, direct acidity, and a medium to full body. On the nose, this white wine is upfront with pear and white peach notes, and an herbal grassiness followed by green apples. It is the perfect compliment for Sardinian dishes featuring seafood; tuna, sea bass, and my favorite, lobster.
Sardinia's red claim to fame is Cannonau or known elsewhere as Grenache. Sardinians hold firm the belief that they were the first to grow the grape and when the Spanish came to colonize, brought it back to Spain in the form of Garnacha. It is spicy with ripe black and red cherries on the palate, soft and usually full bodied in texture and form. On the nose, black pepper and terra-cotta with secondary notes of myrtle black currents create an interesting and complex invitation. This upfront red pairs well with cured meats and pasta bolognese as well as with grilled steak and pork.